Ingredients
2½cupsall-purpose flour,spoon & leveled
1tspbaking powder
1tspbaking soda
½tspsalt
1cupunsalted butter,(2 sticks), softened to room temperature
1cupgranulated sugar
¾cuplight brown sugar,or dark, packed
2large eggs,at room temperature
2cupscreamy peanut butter
1½tsppure vanilla extract
½cupgranulated sugar,for rolling
½cuppeanuts,finely chopped, optional
Preparation
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed for about 1 to 2 minutes until smooth. Add the eggs and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
Cover and chill the dough for about 1 hour in the refrigerator (and up to 2 to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats; set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on the top of each. Bake each batch for about 10 to 12 minutes until very lightly browned on the sides. The centers will look very soft.
Remove from the oven. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
